Sugar-Free Mint Chocolate Cheesecake Mousse
Mint Chocolate Cheesecake mousse brings you the best flavors of cheesecake and mousse for an ultra creamy, but still low carb and sugar free dessert!
Chocolate is undeniably a classic Valentine’s day treat and with it being just a few days away this recipe is an easy one to make for your loves as no baking is required! They will think you worked extremely hard when you present them with this luscious mousse although it is far from the truth. But I won’t tell anyone and neither should you, just smile and come back and tell me later how they liked it. 🙂
Combining chocolate, mint and cream cheese makes for an very decadent mousse that you and your love can enjoy together or keep it all to yourself! Of course if you’re not a mint fan that is an easy one to fix. Just leave it out!! Chocolate Cheesecake mousse is still spectacular or try it with orange extract for a citrus twist!
I adapted this recipe from my Pumpkin Cheesecake Mousse I brought you back in the fall. Since that was such a big hit with all of you, I knew I had to adapt it into a chocolate version for Valentine’s. I can’t decide which I like better, they both are sugar-free, low carb and delicious!
Low in carbs and sugar but higher in fat than many recipes, it is for Valentine’s after all. A little indulging is necessary!
Notes: You can most likely make this dairy free using coconut cream and coconut milk as I did for the Pumpkin Mousse version that I made dairy free.
Other Valentine Recipes you might enjoy:
- Valentine Coconut Hearts
- Peppermint Patties
- No Bake Peanut Butter Truffles
- Valentine Peanut Butter Hearts
- Sugar Free Dark Chocolate Candy Bars
- Mini Peanut Butter or Nut Butter cups
Sugar-Free Mint Chocolate Cheesecake Mousse
Ingredients
- 1.25 cup heavy cream
- 1/2 teaspoon peppermint extract
- 4 full droppers peppermint stevia
- 4 ounces cream cheese softened
- 1/2 cup unsweetened cocoa powder
- Optional: unsweetened cacao nibs
Instructions
- In a stand mixer beat cream, extract and stevia until peaks form.
- Blend in cream cheese and cocoa until combined.
- Pipe into 4 servings dishes (1/3 cup each) and top with cacao nibs if desired.
- Keep refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
It’s been many years since anyone has posted here but thought I would post anyway. Just made this as dessert for Christmas dinner and it came out just wonderful! Used mint extract instead of peppermint because that is what I had. Very rich!
I made this using ingredients I had on hand I switched liquid stevia extract with liquid English toffee stevia extract and the peppermint extract with almond extract. It was bitter for me. I wouldn’t think that would make a difference. I did have a little confusion. The instructions said 4 full droppers of the liquid stevia. Whenever I such liquid stevia up into the dropper the most I get is half a dropper so I assumed that was the norm. Maybe I should have used 8 droppers. Not sure but I want to try again.
If you don’t have a really good brand of unsweetened cocoa powder that can also be why it might be bitter. My dropper only gets half way full as well. If it’s bitter to your taste buds you would need to increase your sweetener. Or try another form of sweetener, like adding in 1/4 teaspoon of pure stevia extract plus the liquid you sued.
I want to make this, but I wonder if there is a substitute for the stevia? Maybe Splenda and just a bit more peppermint extract?
I’m sure to could use whatever sweetener of choice you like just simply by adding a small amount and tasting it to your liking.
This looks really good. Has anyone tasted it? I have been eating organic and sometimes gluten and sugar free for about 6 years now. The challenge I find is that most recipes like this look good, but rarely ever taste like the real thing. Has anyone actually made this recipe and can give an “honest” review of how it compares to chocolate mousse?
I just posted it two days ago so maybe someone will attest to the fact that it’s delicious instead of taking my word for it and for what’s it’s worth my 3 picky kids and picky hubby loved it!
Brenda – this looks so incredibly good! Perfect for Valentine’s Day!
Thanks so much Jeanette! It is quite decadent and higher in calories and fat but it is for Valentine’s so….
Question. Can I use vanilla stevia as a substitute and how should I adjust other ingredients then?